Minestrone With Swiss Chard Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Olive oil2 Tablespoon
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), minced or pressed
 Celery stalks2 , diced
 Thinly sliced prosciutto/Cooked ham2 Ounce, cut into thin shreds
 Beef broth3 Quart
 Carrots2 Large, peeled and diced
 Minced fresh rosemary/1 teaspoon dry rosemary1 Tablespoon
 White rice2⁄3 Cup (10.67 tbs) (Medium Grain)
 Swiss chard1 Pound
 Canned red kidney beans45 Ounce, drained and rinsed (3 Cans, 15 Ounce Each)
 Green beans8 Ounce, cut into 1-inch lengths
 Roma tomatoes1 Pound, peeled, cored, seeded, and chopped
 Zucchini1 Pound, cut into 3/4-inch chunks
 Freshly grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3061 Calories from Fat 493

% Daily Value*

Total Fat 56 g86.4%

Saturated Fat 15.5 g77.3%

Trans Fat 0 g

Cholesterol 66.6 mg

Sodium 14533.6 mg605.6%

Total Carbohydrates 491 g163.8%

Dietary Fiber 118.8 g475%

Sugars 101.6 g

Protein 183 g365.9%

Vitamin A 1206.3% Vitamin C 576.9%

Calcium 136.6% Iron 199.4%

*Based on a 2000 Calorie diet

Directions

Heat oil in an 8- to 10-quart pan over medium-high heat.
Add onion, garlic, celery, and prosciutto; cook, stirring often, until onion is limp (about 10 minutes).
Add broth, carrots, rosemary, and rice; bring to a boil over high heat.
Reduce heat, cover, and simmer for 10 minutes.
Meanwhile, trim and discard discolored stem ends from chard; then rinse chard, drain, and cut crosswise into 1/4-inch-wide strips.
Set aside.
With a fork, mash a third of the kidney beans.
Add mashed and whole kidney beans, green beans, tomatoes, and zucchini to broth mixture.
Cover; cook for 5 more minutes.
Stir in chard; continue to simmer, uncovered, until zucchini and rice are tender to bite (about 10 more minutes).
Ladle soup into bowls; offer cheese to add to taste.
If made ahead, let cool; then cover and refrigerate until next day.
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